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- Pecan Pie…
Pecan Pie
-
8 serving
Prep time:
Cook time:
Serves: 8
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Ingredients
- 375g ready rolled shortcrust pastry
- 3 large eggs, beaten
- 150g soft dark brown sugar
- 2 tbsp golden syrup
- 170g Joe & Seph's Madagascan Vanilla Caramel Sauce
- 100g butter
- 1 tsp vanilla extract
- 150g pecan nuts
Recipe tips / Prepare ahead
You will need a 20cm loose-bottomed fluted flan tin for this pie.
Method
Step 1
Preheat the oven to 200°C/100°C fan/Gas 6. Use the pastry to line a tart tin 23cm in diameter, allowing the excess pastry to hang over the sides. Prick the base with a fork and chill for 10 mins.
Step 2
Bake blind with a layer of baking paper and baking beans or uncooked rice on top of the pastry for 10 mins, then remove the baking paper, beans or rice and bake for a further 10 mins. When cool, take a sharp knife and cut away the excess pastry overhanging the tin, to leave a neat edge.
Step 3
Reduce the oven temperature to 170°C/145°C fan/Gas 3. In a large bowl, whisk together the eggs, sugar, golden syrup, caramel sauce butter and vanilla extract. Pour into the pastry case and sprinkle over the pecans. Bake for 50 mins or until the filling is just set. Leave to cool in the tin for 20 mins before serving.
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